Nutted Brown Rice Pilaf
Annabelle Breakey; Randy Mon
Nuts bring flavor, richness, and protein to this hearty side dish. We like this pilaf with roast pork or as a vegetarian main dish, served with sautéed greens and roasted sweet potatoes. hours.
How to Make It
Step 1
1
In a large frying pan with a tight-fitting lid, cook olive oil, onion, and 1/2 tsp. salt over medium heat until onion is soft, about 3 minutes. Increase heat to high and add almonds, pistachios, and walnuts. Cook, stirring, until nuts start to toast. Onions may brown a bit, which is fine, but reduce heat if they start to burn. Add garlic and cook until fragrant, about 30 seconds.
Step 2
2
Add coriander, cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds. Add rice and stir to combine. Add wine and cook, stirring, until absorbed, about 2 minutes. Add broth and bring to a boil. Cover, reduce heat to low, and cook until rice is tender to the bite, about 50 minutes.
Step 3
3
Fluff with a fork, and add salt to taste. Serve sprinkled with parsley if you like.
Step 4
4
Note: Nutrition analysis is per 1/2-cup serving.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
About 1/2 tsp. salt
1/3 cup slivered almonds
1/3 cup pistachio halves and/or pieces
1/3 cup chopped walnuts
3 garlic cloves, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 cup long-grain brown rice or basmati brown rice
1 cup dry white wine
2 1/2 cups reduced-sodium chicken or vegetable broth
2 tablespoons minced flat-leaf parsley (optional)
Directions
Step 1
1
In a large frying pan with a tight-fitting lid, cook olive oil, onion, and 1/2 tsp. salt over medium heat until onion is soft, about 3 minutes. Increase heat to high and add almonds, pistachios, and walnuts. Cook, stirring, until nuts start to toast. Onions may brown a bit, which is fine, but reduce heat if they start to burn. Add garlic and cook until fragrant, about 30 seconds.
Step 2
2
Add coriander, cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds. Add rice and stir to combine. Add wine and cook, stirring, until absorbed, about 2 minutes. Add broth and bring to a boil. Cover, reduce heat to low, and cook until rice is tender to the bite, about 50 minutes.
Step 3
3
Fluff with a fork, and add salt to taste. Serve sprinkled with parsley if you like.
Step 4
4
Note: Nutrition analysis is per 1/2-cup serving.
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